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Bolo de Cereveja (Beer Cake)

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Servings: Serves 12

Cook Time: 70 minutes

Prep Time: 23 minutes


Bolo de Cereveja (Beer Cake)
3 cup All purpose flour
2 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Unsalted butter
13/4 cup Sugar
3 each Egg, at room temperature
1 each Egg Yolks
1 teaspoon Vanilla extract
1 cup pilsner beer


Beer gives this moist cake an elusive citrusy flavor. The cake can be prepared a day in advance, and it may be frozen.
Note: The cake works best if eggs are at room temperature. To speed the process, place eggs in a medium bowl, cover with very warm water, and let sit for 5 to 10 minutes before using. Lemon extract may be used instead of vanilla extract.
Optional ingredients: Confectioners' sugar, fresh blueberries, strawberries, or raspberries, whipped cream.
1. Preheat oven to 3250 F. Spray a 10-inch Bundt or tube pan with vegetable cooking spray. Use a paper towel to make sure entire surface is coated, then dust with flour.
2. In a medium bowl, sift or whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer on medium-high to cream butter until light and fluffy, about 5 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Scrape down sides, then add eggs and yolk, one at a time, mixing on medium speed until each egg is fully incorporated into batter. Mix in vanilla or lemon extract.
4. Add 1 cup of the flour mixture and mix until incorporated and batter is smooth. Add 1/3 cup of beer and mix until incorporated. Repeat this step two more times.
5. Pour batter into prepared pan and smooth top. Bake at 325 F on middle rack for 60 to 70 minutes, or until top is golden and a cake tester comes out clean. Cool in pan for at least 1 hour, then remove from pan and cool on a wire rack for another hour. If desired, sift confectioners sugar over surface before slicing. Serve at room temperature, garnished with fresh berries and whipped cream, if desired. Store at room temperature, well wrapped or in an airtight container.
Fresh Magazine, May - June 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 389 kcal (19%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 14 g (70%)
Cholesterol 112 mg (37%)
Sodium 334 mg (13%)
Total Carbohydrates 59 g (19%)
Dietary Fiber 1 g (4%)
Protein 10 g (16%)
Vitamin A 555 IU (11%)
Vitamin C 0 mg (0%)
Calcium 23 mg (0%)
Iron 9 mg (15%)

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